Recipe - Light Pumpkin Cheesecake With Gingersnap Crust

CRUST
1 One half cup Gingersnap crumbs
2 tablespoon Sugar
6 tablespoon Reduced fat olive oil
margarine; melted
Vegetable cooking spray

FILLING
16 ounce Reduced fat cream cheese;
softened
2/3 cup Dark brown sugar
2/3 cup Granulated sugar
2 lg Eggs
3 Egg whites
1 cup Canned plain pumpkin puree
One fourth teaspoon Salt
2 tablespoon Flour
One half teaspoon Ground dry ginger
One half teaspoon Ground cinnamon
One fourth teaspoon Allspice

TOPPING
2 cup Reduced fat sour cream
1 teaspoon Pure vanilla extract
6 tablespoon Granulated sugar

CRUST: Stir together all ingredients. Spray a 9" pie pan with Crisco spray
Press the mixture onto the sides and bottom of the pan. Bake in a preheated
350F. oven for 10 minutes. Cool on a rack.

FILLING: Cube the cheese and whip in the food processor or electric mixer.
Beat in the sugars. Add the eggs and egg whites and best until mixture is
smooth and fluffy. Mix in the pumpkin, salt, flour and spices. Pour filling
into cooked crust. Return to a 350F. oven and bake for about 30 minutes or
until puffed and set.

TOPPING: Mix together the ingredients. Set aside.

TO SERVE: Remove cake from oven and spread over the topping. Return to oven
and bake 5 minutes longer. Cool on a rack. Chill.

Cut into 24 medium squares or 36 small squares and serve chilled.

PER SERVING: Calories 202.64; Fat total 5.02 g; Protein 6.13 g; Saturated
Fat 0.88 g; Carbohydrates 33.53 g; Dietary Fiber 0.72 g; Calories from fat
22%; Calories from carbs 66%.

(C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in
Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie
Control Council Nov 1998. URL: http://www.caloriecontrol.org/index.html

from kitpath@earthlink.net 12/1/98

Recipe by: Marilyn Harris at ccc*

Posted to EATLF Digest by kitpath@earthlink.net on Dec 01, 1998, converted
by MM_Buster v2.0l.